Mexican Street Corn Chowder

This addictive and flavorful Mexican Street Corn Chowder is a naturally vegan, gluten free, and mouthwatering must make. Easy to prepare, it combines cheesy flavors with Mexican spices in one single pot.

I bet you know my enthusiasm for Mexican Street Corn. I love the simplicity of preparation and the amazing taste. Not to forget about how versatile it is.

So it will not surprise you when I tell you to get excited. Say hello to this Mexican Street Corn Chowder. Better be prepared to eat the entire pot.

It is fresh, made for company (not sure if you wanna share), so good, rich and creamy but totally dairy free, flavorful, satisfying, tasty, and so mouthwatering deliciously good.

One warning. It’s so addictive, once you try it, you can’t stop eating. Seriously, you want this chowder, for lunch, dinner, and as in-between snack.

I would go so far and say I could even have this for breakfast.

I made the Mexican Street Corn Chowder 5 times in the last week and could never get enough of it. That means I can’t stop eating.

The secret is definitely the corn. Whether you grill or roast it, it’s up to you to decide. And of course the vegan cheese sauce!

No one would ever guess you can make it from just 3 ingredients: vegetable broth, tahini and cashews. Blend until smooth in your blender. That’s all magic!

How to make a Mexican Street Corn Chowder

Heat a bit oil, or vegetable broth for oil free cooking, in a casserole. Fry the onion and garlic for around 5 minutes, then add the grilled or roasted corn.

Cook for 5 more minutes, before you finally add vegan cheese sauce and vegetable broth. Season with salt and pepper and let simmer for 10 more minutes. The chowder is ready to be served, enjoy.

Note: if you use the optional add ons, add the chopped bell pepper right on from the beginning to onions and garlic. If you use the further optional add ons like nutritional yeast add this with the vegan cheese sauce and broth, lime juice, and cumin at the end.

You may have noticed I don’t use any starch or thickener here. Simply because there is no need for it. The chowder will naturally thicken by itself.

How to make Mexican Street Corn

That is a question that often pops up. There are different methods to make Mexican Street Corn, so you can find the most delicious and best for you.

You can decide if you want to grill or roast your corn. First thing to do before starting anything is always to choose fresh corn for your methods. No canned or other.

You can start your grilling adventure with putting the corn husk directly on top of hot coals. But have a watchful eye on this. Turn around the corn from time to time. It won’t take longer than 15 minutes.

Another great method is wrap the corn cobs in a aluminum foil.

You can use a dash of oil for brushing the corn before you do this. Again, it will take about 15 minutes on hot coals as well.

Next and last: you can grill it naked. Just place it over a really hot fire, turn fast. It will take no longer than 10 minutes.

If you give this Mexican Street Corn Chowder a try, show me your remakes on Instagram or Facebook.

Mexican Street Corn Chowder

Description

This addictive and flavorful Mexican Street Corn Chowder is a naturally vegan, gluten free, and mouthwatering must make. Easy to prepare, it combines cheesy flavors with Mexican spices in a single pot.

Instructions

Heat a bit oil, or vegetable broth for oil free cooking, in a casserole. Fry the onion and garlic for around 5 minutes, then add the grilled or roasted corn.

Cook for 5 more minutes, before you finally add vegan cheese sauce and vegetable broth. Season with salt and pepper and let simmer for 10 more minutes. The chowder is ready to be served, enjoy.

Notes

Note: if you use the optional add ons, add the chopped bell pepper right on from the beginning to onions and garlic. If you use the further optional add ons like nutritional yeast add this with the vegan cheese sauce and broth, lime juice, and cumin at the end.